Chicken Soup and Vegetable Meat Wonton
1.
First adjust the filling:
Wash the vegetables carefully, control the dry water, and chop them; Note: Cut the vegetables horizontally and then vertically, which is easier to operate and preserves the crisp taste of the vegetables.
2.
Add light soy sauce, dark soy sauce, salt, sugar, eggs, green onions, ginger, pepper and oil to the meat puree and mix well. Note: Do not fetch water.
3.
Pour the evenly mixed meat into a food preparation bowl with chopped green vegetables and mix well.
Note: Shanghai wonton is characterized by more dishes and less meat.
4.
Next, make wonton wrappers and wrap wontons. Use cold water to mix the noodles into a dough and set aside to wake up for 10 minutes.
5.
Take out the awake dough and make it smooth.
6.
Use a noodle machine to press the long piece, if you feel it is not thin enough, you can roll it out again.
Note: From now on, you must use starch instead of flour to make your face. This is the key to ensuring the smooth taste of wontons, which is different from the dumpling skin.
7.
Cut into appropriate squares of the same size.
8.
Wrap them one by one into ingot shapes for later use.
9.
Take a boiling pot, add an appropriate amount of water, wait for the water to boil, add the wontons, and shake them twice so that they do not stick to each other.
Wait for the water to boil again, order a little cold water, wait until the water boils, and the wontons will float up.
10.
Prepare the ingredients for the wonton soup at the same time as you add the wontons: shred the soaked mushrooms and fungus, wash the dried shrimp skin, and the heart of the green cabbage.
11.
Pour the chicken soup in a separate pot, wait to boil, add the wonton soup ingredients, add salt to taste, and boil for one minute.
12.
Put the cooked wonton into a bowl.
Then pour the wonton soup on top and enjoy.
Note: You can add soy sauce, pepper, sesame oil, chopped pepper, monosodium glutamate, etc. according to your taste. I personally prefer this original flavor, so I use chicken broth.
Tips:
1. The key to ensuring the smooth taste of wontons is to use starch instead of flour when making wonton wrappers. This is different from dumpling wrappers.
2. When cutting vegetables, you must first cut them horizontally and then vertically, which is easier to handle and preserves the crisp taste of the vegetables.
3. When mixing the stuffing, mix the meat first, add enough salt to the meat and don't beat the water, because the vegetables are easy to get water.
4. Shanghai Wontons are characterized by large fillings and more vegetables and less meat. The soup is made from stock and topped with shrimp skin, egg skin, seaweed, green onion, etc.
